Ingredients

Method

Place jam in a small saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until melted. Place apricots in a heatproof bowl. Add jam. Toss to coat.

Step 2

Arrange half the biscotti in six 1 1/2 cup-capacity serving glasses. Top with half the apricot mixture. Spoon over half the yoghurt. Repeat layers. Cover. Refrigerate for 4 hours.

Step 3

Meanwhile, line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 10 to 12 minutes or until deep golden. Remove from heat. Stir in almonds. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.

Step 4

Top trifles with praline. Serve.

High carb

High fibre

High protein

Low sodium

Vegetarian

Nutrition

2064 kj

Energy

12g

Fat Total

5g

Saturated Fat

4g

Fibre

8g

Protein

22mg

Cholesterol

176.51mg

Sodium

77g

Carbs (sugar)

86g

Carbs (total)

All nutrition values are per serve

Notes

Allow 4 hours refrigeration.

Trifles are best assembled the day before serving to allow the flavours to develop and biscuits to soften.

Trifles are suitable for all occasions, from barbecues to dinner parties.

Look for bowls and glasses with interesting shapes to add a little wow factor when serving.

Author: Claire Brookman

Image credit: Ben Dearnley

Publication: Super Food Ideas

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